Recipe: Maple Glazed hot dogs

Remember when as a kid, a hot dog meant a tin of sausages in brine put into a finger shaped bun with a bit of onion on top?

Nothing wrong in that, we loved them, but grown-up hot dogs can now hold their own against the burger.

Here’s The Version’s recipe for the ultimate posh dog – with the best onions you’ll have ever tasted.


  • Good-quality pork sausages (go for the highest percentage of pork).
  • 2 tbsp sunflower oil
  • 2 onions, thinly sliced
  • 1 tsp yellow or black mustard seeds
  • 2 tbsp maple syrup
  • French sticks or quality bread rolls
  • 1 tbsp Dijon mustard
  • large pinch brown or muscovado sugar
  • 2 tsp wine or cider vinegar

  1. Heat oven to 200C/180C fan/gas 6. Place the sausages in a non-stick baking tray and roast for 20 mins (alternatively grill them). Heat the oil in a frying pan and cook the onions and mustard seeds together for 10-15 mins until softened and golden.

2. Remove the sausages and brush with the maple syrup. Increase the oven to 220C/200C fan/gas 7 and return the tray for 5-8 mins until the sausages are dark, shiny and cooked through. Stir the mustard, sugar and vinegar into the onions until the sugar has melted. Cut the baguettes/bread rolls open across the top and put 2 sausages into each. Spoon over the onions and serve with slaw and/or pickles.

Wash this dish down with a light pale ale or sweet white wine.

The Version